There’s nothing quite like a homemade Yorkshire pudding, especially when it’s fresh from the oven, golden and crispy, with a big hollow middle ready for gravy. Don’t worry if some rise higher than others or come out a little wonky. That’s all part of a proper homemade roast.
Preparation: 10 minutes
Resting: 30 minutes
Cooking: 20–25 minutes
Total: Approximately 1 hour
Makes: 12 Yorkshire puddings
Ingredients
- 140g plain flour
- 4 large eggs (approximately 200ml without shells)
- 200ml whole milk
- 3–4 tbsp sunflower oil or beef dripping
- ½ tsp fine salt
- Freshly ground black pepper
Method
- Make the batter
Add the flour to a large bowl and whisk in the eggs until smooth. Gradually pour in the milk, whisking until you have a thin batter without any large lumps. Season with salt and pepper. - Leave to rest
Let the batter rest for at least 30 minutes. This gives the flour time to absorb the liquid and helps the puddings rise more evenly. If you’re short on time, you can skip this, but it’s worth doing if you can. - Get the oven hot
Preheat the oven to 230°C (210°C fan). Add around 1 tsp of sunflower oil or beef dripping to each hole of a 12-hole muffin tin, then place in the oven for 10–15 minutes, until the fat is properly hot and shimmering. - Fill the tin
Give the batter a quick stir and pour it into a jug. Carefully remove the hot tin from the oven and quickly fill each hole about halfway. You should hear a good sizzle as the batter hits the fat. - Bake until golden
Return the tin to the oven immediately and bake for 20–25 minutes, until the puddings have risen and turned a deep golden brown. Resist the temptation to open the oven door while they’re cooking. - Serve
Serve straight from the oven while they’re still lovely and crisp. Don’t worry if a few have risen at odd angles or look different from the others. As long as they’re golden and cooked through, they’ll taste just as good.
Notes
- The hotter the fat, the better: Getting the tin and fat properly hot before adding the batter is one of the most important parts of making Yorkshire puddings.
- Make ahead: You can make the batter the night before and keep it covered in the fridge. Give it a good stir before using.
- Beef dripping: If you’re making a roast beef dinner, try using beef dripping instead of oil. It adds a lovely savoury flavour.
- Don’t rush them out: If the puddings have risen but still look pale, give them a few more minutes. A deeper golden colour usually means a crispier pudding.
- Freezing: Leave to cool completely, then freeze for up to 3 months. Reheat from frozen at 200°C (180°C fan) for 5–8 minutes until hot and crisp.
A little tip: Yorkshire puddings can be unpredictable, even when you’ve made them a hundred times. Some will puff up beautifully, others might lean to one side, and occasionally you’ll get a stubborn little one that barely rises. Don’t worry about making them all look identical. A tray of mismatched, crispy Yorkshire puddings is exactly what home cooking should look like.